For gum drop cake, you will need:
1 cup butter, softened
2 cups sugar
juice of one clementine
1 tsp vanilla
2 tsp baking powder
3/4 cup warm milk (I used soy milk)
3 1/2 cups flour
1 pound gum drops
To start the process of making this cake, I usually cut all the gum drops in half and flour them so they don't stick together the night before. It just usually takes a while, so I get one step out of the way the night before and then I just keep the gum drops aside until I need them.
When you are ready to start making the cake, make sure the eggs are at room temperature.
Beat sugar and butter together until creamy and smooth.
Add eggs and beat until combined.
Then add juice of the clementine and vanilla and baking powder, mixing well.
Alternate milk and flour, mixing between each addition.
Once everything is combined, fold in gum drops.
Spoon mixture in a greased and floured bundt pan.
Bake at 375F for 10 minutes, and then lower heat to 350 and bake for 45 minutes to an hour.
Let cool 10 minutes on a rack, and invert and let cool completely.
I hope everyone enjoys this cake as much as I do! It is the favorite cake from my childhood, for sure!
|Sorry about the flash! The lighting is so bad in my kitchen!|
(I got this recipe from Nigella Lawson's Christmas Bites)
175 ml water
100g macadamia nuts, quartered
Put water and sugar into a saucepan, swish around once and put over high heat.
Bring to a boil until golden. (Nigella says this takes only 10 minutes, it took me 24 minutes)
Swish in macadamia nuts and pour onto a parchment paper lined cookie sheet.
Let harden and break into pieces.
For mushroom perogies, you will need:
(I got this recipe from my Candice Kumai cookbook, Pretty Delicious)
For the dough:
1 cup flour
1 tsp salt
2 eggs, beaten
2 tbsp sour cream
2 tbsp water
Mix dry ingredients into a large bowl.
Mix all wet ingredients into a bowl or large measuring cup.
Gently incorporate wet ingredients into the dry, and you will probably need to add tons more flour, because I did.
Sprinkle flour on your surface, and knead the dough for 4 minutes, flouring it as you need to.
Put dough into another bowl, and cover with plastic wrap and let rest.
For the filling:
1 cup potatoes, mashed
half of an onion, thinly chopped
3/4 cup mushrooms, cut into small pieces
salt and pepper
Fry onion in frying pan with oil, about a tbsp or so.
Once beginning to brown, add in mushrooms and cook 2-3 minutes.
Stir mushroom onion mixture with potatoes and season with salt and pepper.
Keep a small bowl of cold water on the counter next to you, and a cookie sheet dusted in flour as well.
Cut dough into 4 pieces.
Roll out one section on a floured surface.
Use a round cookie cutter or glass to cut about 3" circles.
Put a spoonful of filling in the middle.
Dip your fingers into the cold water and dampen one edge of the circle of dough.
Fold and press edges together until well sealed.
Place on cookie sheet dusted in flour and continue the process.
Chill in fridge for 30 minutes to 2 hours.
Boil in salted water for 8 minutes, ten perogies at a time.
If you like them fried, fry them in olive oil after they have been boiled.
Serve with sour cream, salsa, or whatever you like to eat your perogies with.
Enjoy! They are so delicious! Also, I made 25 perogies from this recipe.
Until next time,